Collected Yum

INGREDIENTS: 600g chicken thighs cut into thirds 4 black peppercorns 1 bay leaf 2 cloves 70g large split yellow lentils 4 tablespoons vegetable oil 1 large onion (sliced) 2 garlic cloves (minced) 1 teaspoon salt 1 inch cinnamon stick 2 teaspoons coriander powder 2 teaspoons chilli powder 1/2 teaspoon turmeric 2 tomatoes (chopped) 1/2 cup fresh coriander (chopped) DIRECTIONS: In a large pan, heat the oil and fry the onions over a moderate heat with the bay leaf, peppercorns and cloves for 5-7 minutes – until golden and soft. Add the chicken pieces, garlic, cinnamon, salt, corriander powder, chilli powder and turmeric and fry for a further 5 minutes. Add 400ml warm water, enough to cover the chicken well. Bring this to the boil, reduce heat and simmer for 30-40 minutes uncovered until the chicken is very tender and the liquid reduced. Meanwhile, in a separate pan, boil the lentils for 15 minutes then drain. In the last 15 minutes of the curry cooking, add the lentil...

I’ve reposted my absolute favourite curry and one of the most popular on the site. This Burmese style curry is absolutely delicious. It’s so fragrant and inviting that I can barely hold myself back from eating half the pan while i’m waiting for it to cook. On the rare occasion of there being any leftovers, It freezes brilliantly and absolutely improves with age. It’s the ultimate curry – I urge you to try this – you’ll never want another curry ever again. INGREDIENTS: 1kg chicken thighs (quartered) 2 teaspoons curry powder ½ teaspoon salt ½ teaspoon ground turmeric 4 tablespoons peanut oil (or vegetable) 1 teaspoon chilli powder 2 teaspoons sweet paprika 2 onions (roughly chopped) 4 garlic cloves (roughly chopped) 1 heaped teaspoon grated ginger 2 tomatoes (chopped) 1-2 tablespoon fish sauce 1 stick of lemongrass (cut to about 15cm and the bulb end lightly pounded to release aroma) DIRECTIONS: Sprinkle curry powder, salt and turmeric over the chicken and set aside. In...

It’s the ultimate all-in-one-pot dinner. Words cannot describe how fabulous the biryani is. It’s quite possibly the jewel in India’s crown. Tender meat, beautifully spiced with fluffy, fragrant rice. All cooked together in one pan. The best I ever tasted was in the Keralan city of Ernakulam near Kochin. I’m told it was cooked by a famous Hyderbadi chef, which would make sense as this is where the dish originates. It was absolutely amazing for many reasons. The chicken was moist, packed full of flavour and the rice fluffy and separated. The restaurant was obviously famous for its chicken biryani as it was the only thing on the menu. It’s easy to see why it’s become one of the favourite Indian dishes around the World. Try this yourself – it’s actually a really simple dish to make at home despite looking rather involved and tricky. The key to this dish is getting the rice right. Make sure you buy good quality basmati – and make sure you soak it first. It’s essential! INGREDIENTS: Marin...

Ingredients 1/2 tsp black pepper shopping list 11/2 tsp sugar shopping list 2 cloves garlic,minced shopping list 2 Tbs. oyster sauce shopping list 1 tsp Thai fish sauce shopping list 1 Tbs soy sauce shopping list 1 lb. sirloin tips,cut in cubes or strips shopping list How to make it In med. bowl,combine all ingredients,except beef,and whisk till well blended. Pour over beef and stir till beef well-coated. Marinate at least 2 hours Place meat on grill(cubes can be put on skewers),turn with tongs . Grill to desired doneness.

so yeah thai beef basil get sliced beef piyaj capsicum aar basil leaf aar fish sauce ageh mangsho tah bhajba with ginger 11:56 AM piyaj garllic jokhon bhaja bhaja hoye jabe tokhon add fish sauce and capsicum 500 gram beef e 3 table chamoch then add some chili flakes if u like and add the basil onek basil 11:57 AM and then fry it for 3-4 minutes so that the spices are out then eat it with rice

first Murgi ta 800 gm +_ hote hobe then make it 4 pieces Tahmid: put some redish food color in the water for 10m then take a pan put all the spices Tahmid: jaifol joytree posto sajira ada rosun garam masala holud red paper green chili doi tomato souce Tahmid: onion paste and onion tok doi mosla kosaite hobe Tahmid: soabin and ghee te Tahmid: ekta porjae jokhon mosla r tel alad hoe jabe mane tel/ butter ta moslar upor e uthe asbe Tahmid: then mangso ta chere die oi moslar tel e vajte hobe ha ektu dome die hobe Tahmid: dont put ani spoon or khunti just shake the pan Tahmid: na oi mosla niche thakbe r tel upore thakbe oitatei mangso chere dite hobe Tahmid: gae mosla lagbe r tele vaja hobe Tahmid: sorry sugar dite hobe and salt Tahmid: mangso charar por dom e dite hoe and panta dhore hlaka shake korte hobe ektu por pr dim ache Tahmid: then uthanor ektu kismis chere dite hobe and piaj er beresta Tahmid: ektu keora dite paro shathe

Ingredients: Beef/Chicken 1-1½ kgs, small cubes Ginger Paste 2 tablespoons Garlic Paste 2 tablespoons Green Chillies,large 10, slit lengthwise from one side Lemon Juice 3-4 tablespoons /2 lemons Tomatoes 6 medium, grind/make puree /500g Yogurt, plain 2½ cups, whipped 500g Ghee/Oil 1½ cup /175g-250g Shan Achar Gosht one packet Spice Mix (use less for less heat) 1. Mix 2 tablespoons Shan Achar Gosht Spice Mix with lemon juice and fill it into the slitted green chillies. 2. Make the ghee/oil hot, add meat, garlic and fry for few minutes. 3. Then add yogurt, ginger, tomato puree, the remaining quantity of Shan Achar Gosht Spice Mix and 1-2 glasses of water. 4. Cover and cook on low heat until meat is tender. 5. Place the spice filled green chillies over the meat. 6. Cover and cook on low heat until ghee/oil is separates from the gravy. SERVING SUGGESTION: Serve hot with Naans or Roti, Serves 6-8 persons.

Ingredients 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 clove garlic, minced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon monosodium glutamate (MSG) (optional) 1 pound beef top sirloin, thinly sliced 1 carrot, julienned (optional) 1 green onion, chopped 1/2 yellow onion, chopped Directions 1.In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight. Either: 2.Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade. 3.Place on grill, and cook for 15 to 20 minutes, or to desired doneness. Or Stirfry with chilli and fresh onions.

it turned out sooo well! 1 cup all purpose flour 1/8 tsp cardamom powder 1 tsp of rapid rise yeast 2 tsp corn starch mix together all of the above in a bowl. now add: 1 tsp oil 1 tablespoon on yogurt 3/4 cup of lukewarm water mix together so that there are no lumps -- the mixture will be slightly runny. keep aside covered for half an hour in a warm place and let it rise. (I actually only had time to let it rise for 15 mins and it still worked very well.) In the meantime, make the syrup! 1.25 cup sugar 1 cup water 1/4 tsp cardamom powder 1/8 tsp saffron 1 tsp lemon juice warm up the water and then add the sugar and the saffron. let it dissolve on medium heat to make sure the syrup doesnt burn. it should reach about 200F or 90C. after it has reached this temperature turn it off. I also added a lil bit of red yellow food coloring to give it the real look. once it has reached this temperature add the cardamom powder and lemon juice - this prevents it from crystall...

Simple easy and sounds like it will work. http://video.nytimes.com/video/2011/08/03/dining/100000000956337/crispy-fried-chicken.html

Beef is marinated in a honey and soy mixture, stir-fried with oyster sauce and topped with sesame seeds. If desired, toast the sesame seeds before serving. Serves 2 to 4 Prep Time: 15 minutes Cook Time: 7 minutes Total Time: 22 minutesIngredients: •1/2 pound flank steak •1/2 red bell pepper •1/2 green bell pepper •1 cup mung bean sprouts •1 stalk celery •Marinade: •4 teaspoons liquid honey •3 tablespoons soy sauce •1 tablespoon water •1 green onion, chopped •2 teaspoons cornstarch •Sauce: •1 tablespoon oyster sauce •1/4 cup low-sodium chicken broth •1 teaspoon granulated sugar •Other: •1 clove garlic •2 slices ginger •1 teaspoon cornstarch mixed with 4 teaspoons water •3 tablespoons white sesame seeds, toasted •4 tablespoons oil for stir-frying Preparation: Wash and drain the vegetables. Remove the stems and seeds from the bell peppers and cut into thin strips. Rinse and thoroughly drain the mung bean sprouts. String the celery and cut on the diagonal into t...

Mutton/Goat/Lamb 2 kg Basmati Rice 1 kg Clarified Butter/Ghee 3/4 cups Potatoes 3 large 2 onions sliced Ginger paste 2 tablespoon Garlic paste 2 teaspoon Radhuni Biryani Masala Mix 1/2 pack Ground Cumin 1 tablespoon Crushed Red Peppers 6 Yogurt 1 cup Red and Yellow Color slight Rosewater 2 tablespoons Kewra Water 2 tablespoons Salt 2 tablespoon Oil 1/2 cup Wash meat, put salt and keep for 30minutes. Wash again. Mix color and coat potato pieces with it. Then fry the potatoes till brownish in oil. Set aside. In the potato fry oil, fry onions till brown in ghee and set it aside. Crush the fried onions when cool. Take meat in the dish you will cook in, add ginger, garlic, onion, cumin, Radhuni spice, yogurt, rose and kewra water and mix well. Put potatoes on top of meat. Put the onion fry oil. Wash and drain the rice. Boil 12 cups of water, add salt and add rice to it. As soon as rice starts boiling, pour the water in another pot and keep it. Take one cup of water ...

cut the chicken and pat dry with paper towels. marinate chicken with yogurt, chili, cumin, coriander, garlic, ginger and black pepper powder for 4-5 hrs. then fry chicken in oil. take out chicken. put in onion paste and fry till brown. then put in ginger garlic chili cumin coriander joyfol joyitri pastes. stir at high heat for about 10 mins. add ... See Morelittle water if too dry. then mix yogurt milk sugar salt and food color and put in pot. again stir at high heat abt 10 mins. then put in chicken and let cook about 20 mins aa medium heat. finally, add rose water and green chilis and stir at high heat. taste for salt sugar, add if needed. lower heat and let cook 10 mins more.

Kalojaan has been my favorite mishty since I can remember. Kalojaam according to Deena Poonam's recipe: 1 cup nido/any milk powder 1/4 cup flour 3/4th teaspoon baking powder heavy whipping cream 3 cups Sugar 4 cups Water Mix the dry ingredients. Add teaspoons of heavy whipping cream and mix. Keep adding until it is a dough consistency. Make balls with the dough and fry in oil. They will become inflated and brownish black. Make simple syrup with water and sugar. Then soak the fried balls in the warm syrup for about 15-20mins. Then roll the balls in milkpowder to coat.

You can do this with leftover beef. i had some leftovers with no gravy. Take leftovers with no gravy. Add 3-4 tbsp of oil in the pan and add the meat. Break any large pieces of meat. Keep stirring on high heat and continue to break the meat with your spatula. Meat should get brown and softer. Add chopped onions and green chillies. Keep stirring until it tastes like you want it to. It should be somewhat dry- but f it starts getting too dry add few teaspoons of water (not too much). I like it a little charred- so cooked on high all the way. If you want it less burnt, reduce the heat. Aneeqa's: http://aneeqaskitchen.blogspot.com/2010/03/jhuri-mangsho-shredded-beef.html

Given today is the first day of Ramadan, here is something to try and make soon! From: http://www.khanapakana.com/recipe/32640572-a997-4f07-834c-64f92d2efb9a/tehari or folloew aneeqas: It's Siddika Kabir's Tehari with some changes. Cut beef into small pieces. Put in onion, ginger, garlic, turmeric, chili, coriander and cumin pastes and mix. Add salt. Put on stove with some water. I cooked it for about an hour to soften the meat. In a large pot, fry onion slices. Add cinnamon, bay leaves, cloves and cardamom. Add some cumin seeds and shahi jeera. Fry for a few minutes. Add the meat with the spices and stir at high heat. After koshano, pick out the meat pieces and set aside. Take basmati or kalojeera rice. Wash and soak in water for about 10mins, then drain. Put the rice in the masala from the beef. Fry for a few minutes. Then add water (2cups for 1cup of rice). Add salt and rose/kewra water. When the water comes to a boil, add the meat and slivered green chilies. Cover...

halve a couple lemons, dip them in sugar and pop them on the grill for a few minutes. Meanwhile, make a simple syrup by combining sugar, honey and a few sprigs of rosemary – which can and should be heated on the grill. Squeeze the charred lemons into a pitcher, add the syrup and dilute the juice with water to taste. Of course you can always bring it to the next level by adding vodka, rum, gin or even bourbon.